Fat Banh-Miki
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 348
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 6
- Cholesterol
- 17
- Sodium
- 635
- Total: 9 hr 15 min (includes pickling time)
- Active: 50 min
Ingredients
1 pound rib eye, thinly sliced (as thin as the butcher will slice it)
Salt and pepper
12 onion rings (your favorite frozen)
Four 9-inch hero rolls
2 fresh jalapeños
8 sprigs fresh cilantro
Pickled Vegetables, recipe follows
1/2 cup fresh lime juice
1 cup sriracha
1/2 cup teriyaki sauce (your favorite from the grocery store)
2 tomatoes, thinly sliced
Jalapeño Slaw, recipe follows
1 cup mayonnaise
Pickled Vegetables:
4 cups granulated sugar
4 cups rice wine vinegar
4 cups white vinegar
2 carrots, cut into 2-inch strips
1 cucumber, cut into 2-inch strips
1 daikon, cut into 2-inch strips
Jalapeño Slaw:
2 jalapeños, rough chopped and deseeded
1 head green cabbage, shredded
1 bunch fresh cilantro, rough chopped
1/2 cup fresh lime juice
1/2 cup extra-virgin olive oil
1/2 cup white vinegar
1 tablespoon salt
1 tablespoon black pepper
Directions
- Heat up a sauté pan, then sprinkle the rib eye with salt and pepper and cook until tender but not dry.
- Cook the onion rings according to the directions on the package.
- To build a sandwich, start with 4 ounces cooked rib eye on the bottom of a roll, then add a quarter of the jalapeños, 2 sprigs cilantro and 1/2 cup Pickled Vegetables. Pour 1 ounce lime juice over the sandwich from end to end, followed by 2 ounces sriracha from end to end and 2 ounces teriyaki sauce from end to end. Layer 3 slices tomato on the sandwich, followed by 1/4 cup Jalapeño Slaw. Spread 2 ounces mayonnaise on top and add 3 onion rings. Close the sandwich and make 3 more sandwiches in the same manner.
Pickled Vegetables:
- In a medium saucepan, combine the sugar, rice wine vinegar and white vinegar. Bring to a boil, then shut off the heat.
- Combine the carrots, cucumbers and daikon in a bowl and pour the hot vinegar mixture over the vegetables. Allow to sit, refrigerated and covered, overnight.
Jalapeño Slaw:
- Combine the jalapeños, cabbage and cilantro in a large bowl.
- Combine the lime, olive oil, vinegar, salt and pepper in a small bowl. Pour the vinegar mixture over the cabbage mixture and mix thoroughly to combine.